Okay that's a bit much, but honestly, I would rather eat a peach than a piece of chocolate. They are in the height of their perfection right now, and I aim to eat them every which way I can.
This is my first upside down cake, but it will be the first of many, because it has all the qualities of a successful recipe--it is easy, it looks beautiful, and tastes divine.
Very ripe peaches with soft flesh and lots of juice work well for this cake. I peeled and sliced 3 of them.
I cheated (gasp, swoon) with a yellow box cake mix, and I don't care who knows it.
I melted a half stick of butter in the cake pan, used a pastry brush to brush some of that butter up the sides, and sprinkled the melted butter on the bottom liberally with dark brown sugar.
Layered the peaches like in the picture, then poured the cake batter until it covered the peaches. The pan was about 2/3 filled, maybe a teeny bit more. 35 to 40 minutes in a 350 degree oven, and it was done. I waited about 5 minutes, inverted it on a plate and gave it a few very firm knocks. Then I waited another five or so before I lifted the cake plate off.
I was thrilled to see that it all held together beautifully and the brown sugar, fruit juice and butter made a gorgeous glossy golden brown glaze.
Butter + brown sugar + ripe peaches + batter = Heaven.
Serve with vanilla ice cream or whipped cream!
1 comment:
OMG that looks divine.
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